Jocoque Soup (Mexican Vegetable Soup Over A Sweet Torte) Recipe
Servings: 4
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 sm onion thinly sliced
- 1/4 lb carrots peeled, and sliced into very thin rounds
- 1 x serrano or possibly jalapeno pepper seeds removed, then sliced in very thin circles
- 1/4 lb zucchini sliced thin rounds
- 4 x canned tomatoes - (to 5) seeded, then finely minced and rechopped so they look like confetti in the final dish
- 4 c. vegetable or possibly chicken stock
- 1/4 tsp oregano crumbled
- 1 x fresh parsley sprig chopped
- 1 x egg white
- 2 x egg yolks
- 1 c. lowfat sour cream (or possibly jocoque)
- 2 Tbsp. flour
- 1 Tbsp. sugar
Directions
- Make the torte first. Lightly beat egg white with 2 egg yolks - then whip in lowfat sour cream (or possibly jocoque), flour, and sugar. Scrape into a small greased pan or possibly baking dish (about 8- by 4-inch) and bake in a preheated 350 degree oven for about 20 min - it will puff high and slightly brown on the edges.
- Once you put the torte in the oven, you can begin the soup. Heat the oil in a large saucepan and toss in the onion, carrot, and warm pepper. Cook over medium-low till the onion is translucent/soft. Add in the zucchini, toss for a minute - then add in the chopped tomato and cook till thick, stirring occasionally. When thick, pour in the stock, crumbled in the oregano, and add in the chopped parsley. Bring to a boil, then reduce heat to a simmer.
- When ready to serve, unmold the torte and cut into 4 equal pcs - placing one in each of the 4 flat, wide serving bowls. Ladle the broth and vegetables over the torte in each bowl and serve immediately.
- Serve warm in flat, wide soup bowls to 4 people. It is an excellent prelude to any number of Mexican or possibly other main dishes. It's a great start, in fact, to a roast or possibly barbeque chicken.
- Comments: Jocoque is a Mexican-style lowfat sour cream, somewhere between salted buttermilk and a thin lowfat sour cream and ranging in taste from tangy to sharp. What makes this soup quite unusual is its odd juxtapositions - sweet and savory, bland and piquante, liquid and solid, with unexpected textures and with a wonderfully festive look. In fact, it's a complete surprise to eat - and in the most positive way. It's adapted from Guadalupe Rivera's Recipes and Reminiscences of Life with Frida Kahlo, her stepmother.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 4 servings | |
| Calories 238 | |
| Calories from Fat 162 | 68% |
| Total Fat 18.42g | 23% |
| Saturated Fat 7.61g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 226mg | 9% |
| Potassium 475mg | 14% |
| Total Carbs 17.17g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 10.2g | 7% |
| Protein 3.23g | 5% |
